Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil

Published 2020 View Full Article

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Title
Influence of microwave roasting on chemical composition, oxidative stability and fatty acid composition of flaxseed (Linum usitatissimum L.) oil
Authors
Keywords
Flaxseed oil, Microwave roasting, Oxidative stability, Pigments, MRPs, FTIR
Journal
FOOD CHEMISTRY
Volume 326, Issue -, Pages 126974
Publisher
Elsevier BV
Online
2020-05-05
DOI
10.1016/j.foodchem.2020.126974

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